|
Post by ninchursanga on May 28, 2016 22:58:01 GMT 2
Does that exist? If not I need to invent it. Granola bars are a great source of energy but with all the hiking I'm pretty bored of them. Also, I'd love a savoury snack inbetween.
Any suggestions for what should go in savoury granola bar?
|
|
|
Post by auntieannie on May 28, 2016 23:28:36 GMT 2
we should work on creating them together! I am fed up with sweet supposedly healthy snacks.
give me your recipe for granola bars and I'll think of what to replace the elements with.
I can see tomatoes fitting right in.
|
|
|
Post by ninchursanga on May 28, 2016 23:33:49 GMT 2
Great idea!! Tomatos also came to my mind. The problem is that most granola bars use honey / some form of liquid sugar to bind all the ingredients together.
Recently I found a recipe with red beets, tahini and almond butter that had only a few table spoons of syrup. But after baking they are heavy and moist. Next step is to treat them on the dehydrator to see how far I can go until they fall apart.
Egg white also helps to keep the grains together.
|
|
|
Post by Scrubb on May 29, 2016 1:58:49 GMT 2
Ooh, definitely interested in what you end up creating!
|
|
|
Post by ninchursanga on May 29, 2016 8:45:40 GMT 2
Rice pops could be a good ingredient to start with as I imagine they could be stuck together with just eggwhites & other liquids.
|
|
|
Post by auntieannie on May 29, 2016 13:45:20 GMT 2
I'm thinking creamed coconut and wanting to try with dehydrated-rehydrated marrow as binding agent.
|
|
|
Post by auntieannie on May 29, 2016 13:46:17 GMT 2
maybe we can still use dates in some as binding agent, but use minimal quantities and add herbs and spices to the mix?
|
|
|
Post by ninchursanga on May 29, 2016 17:48:33 GMT 2
Dates itself you would need a lot as a sole binding agent. Most recipes ask for honey or molasses. What is marrow? In home made granola bars you can reduce the sugar content a lot if you are okay with the fact that the bar will be less crunchy/compact. It will crumble easier. Coconut goes well with red pepper, lime, ginger, chicken stock, cashew nut butter. This may take some experimenting but it could be doable.
|
|
|
Post by ninchursanga on May 29, 2016 17:58:49 GMT 2
|
|
|
Post by auntieannie on May 29, 2016 23:22:58 GMT 2
marrows are the large courgettes, you know the massive ones? it takes a lot to make them taste of anything, but when you dehydrate then and then use them in soups and stews, it thickens everything nicely.
so I thought using dehydrated marrow when putting the ingredients together might help with the binding?
|
|
|
Post by auntieannie on May 29, 2016 23:27:15 GMT 2
I was thinking of that fab savoury semolina cake I make. I keep playing with the recipe, using different grains, different vegetables, different spices. we can get inspired by that.
|
|
|
Post by ninchursanga on May 30, 2016 9:22:13 GMT 2
Oh, I remember you posted this recipe once. Now it's really time to try this cause it looks like a good savory hiking snack.
What came to my mind was using a tahini-yoghurt sauce that I normaly use as a dip for salads. It has garlic, lemon and mint in it. I could throw in some oats and pine nuts and then see how the tahini-yoghurt sauce behaves when it gets baked.
|
|
|
Post by auntieannie on May 30, 2016 11:15:24 GMT 2
ooooh! or you could make raw ones?
|
|
|
Post by ninchursanga on May 30, 2016 22:13:13 GMT 2
But raw granola bars will not keep long & have to be stored in the fridge. Plus, they will be heavy in weight.
The ones I made with red beet & tahini were very moist and became moldy after a few days. Even though after baking they were dehydrated a bit as well.
But why would you want raw granola bars?
|
|
|
Post by auntieannie on May 31, 2016 10:31:01 GMT 2
oh I didn't think of this. thought it might be easier to process... just a thought that wasn't very erm... thoughtful.
|
|
|
Post by theklia on May 31, 2016 15:47:25 GMT 2
Wow go girls! Love this thread!
|
|
|
Post by rikita on Jun 10, 2016 1:06:01 GMT 2
not a granola bar and dryer, but for storebought savoury snacks i often eat things like curry-knäckebrot ...
but i'll be interested in your granola bars too ...
|
|
|
Post by auntieannie on Jun 11, 2016 0:07:32 GMT 2
Nin, what about one with lots of fresh herbs? (parsley, chives, etc? would a pectin-rich veg (if such a thing exists) work as binding agent?
|
|
|
Post by ninchursanga on May 12, 2017 17:04:08 GMT 2
Here is what I found about pectin content. Fruit: According to the USDA, fruits contain the greatest amount of pectin -- all fruits are made up of at least 5 to 10 percent pectin. Peaches, apples, oranges, grapefruit and apricots contain the highest amount of pectin among fruits. For example, one small peach contains 0.91 gram of pectin, while 1 cup of apple slices contains 0.654 gram of pectin.
Veggies: Typically, the dietary fiber found in vegetables and legumes is made up of around 15 to 20 percent pectin, according to the USDA. Among vegetables, carrots contain one of the highest pectin contents with 0.576 gram per large carrot. Tomatoes and potatoes are also high in pectin. One medium tomato contains 0.369 gram of pectin, while a medium white potato contains 0.639 gram. Peas contain one of the highest pectin concentrations among legumes with 0.96 gram per 1-cup serving.
To make granola bars apple sauce is often an ingredient. Maybe that can be substituted with boiled & mashed carrots. Peas also look like a good alternative to use as a binding agent.
|
|
|
Post by auntieannie on May 12, 2017 17:58:23 GMT 2
if you grate the carrots, they will need minimal cooking to bind things. oh, peas. love peas. it's going to be awesome.
|
|
|
Post by auntieannie on May 22, 2017 16:23:19 GMT 2
|
|
|
Post by ninchursanga on Jun 7, 2017 21:29:52 GMT 2
Past weekend I made a first batch of savory granola bars. I'm still undecided if they are good or soso, but Mr.Nin loves them. Ever since we trained for our 4-day march we've both overeaten on sweet granola bars, so any change in taste is welcome in this household.
It turned out that mushy peas are indeed an excellent binder to keep everything together. In this first batch went 2 cups of oats, 2 cups of mashed peas, 3-4 heaped table spoons of zaa'tar spice mix, half a cup of finely choped parsley, two full table spoons of biber salcasi (red bell pepper paste), 1-2 tea spoons salt, 3-4 table spoons flax seed. I mixed it all together, spread it out on a baking tray about 1 cm thick and baked it at 180 Celsius for 35 minutes.
The bars are still quite moist and I may put them on the dehydrator to hydrate them more and make them a bit more crunchy. Mr.Nin likes them moist and thinks they taste very nice, like a condensed Indian/Middle Eastern meal. He claims to really be able to taste a vegetable but could not really define what was in there.
Personally I still find them a bit bland and would prefer them a bit more crunchy. Maybe adding a few nuts may help or a different spice mixture will do the trick for me.
So, any ideas of what spices & nuts may go well with oats and green peas?
|
|
|
Post by auntieannie on Jun 7, 2017 23:47:41 GMT 2
hmmm... with green peas, maybe bay leaves, clove, something like that?
|
|
|
Post by shrjeff on Jun 8, 2017 4:46:40 GMT 2
sounds like typical middle-eastern flavors with mushy peas replacing hummus/garbanzo/ceci beans... as the za'atar is a dried wild oregano mixed with sesame seeds it doesn't have an intense flavor... perhaps enhancing the middle eastern flavor profile would work: sumac for a tart, lemony aspect, and cumin...
|
|
|
Post by kerouac2 on Jun 8, 2017 8:36:18 GMT 2
I thought granola bars were invented to be given as snacks to goats at the petting zoo.
|
|
|
Post by ninchursanga on Jun 25, 2017 20:29:10 GMT 2
lol, kerouac! They are also good for human beings when you are on long hikes and need lots of energy.
Today another savoury granola bar experiment has been accomplished! This time it was 300 g oats - finely grated in a food processor 400 g of tomatos (1 can) 4 table spoons of dry parsley 50 g flax seed 100 g sunflower seed 2 good table spoons of Indian style / Dhal spice mixture
These ones turned out perfectly. Well rounded taste, just a bit spicey but not too much and a bit like a condensed Indian meal. I keep going back to the kitchen to taste another one. After baking this current batch is on the dehydrator cause the last batch was too moist and caught mold even before I could decide to dehydrate them.
As it looks like, tomatos work very well as a binding agent, too.
|
|
|
Post by tiltedflipcurves on Jun 26, 2017 13:30:03 GMT 2
Maybe work in some buckwheat and look to savory blini recipies?
Especially if you can substitute rice for oats, you could emulate Japanese savory rice cakes (fish, soy flavors) or paella.
|
|
|
Post by ninchursanga on Jun 28, 2017 21:12:10 GMT 2
Stores started to sell popped rice, quinoa and similar items here and I'll also try to make a batch with an ingredient like that instead of the oats. Savory rice cakes sounds good, too!
This last batch I find really delicious and cannot stop eating them. Mr. Nin though much more prefered the very moist pea & z'aatar bars.
This will certainly be continued to find a variety of recipes.
|
|
|
Post by auntieannie on Jun 29, 2017 18:19:56 GMT 2
found popped millet here. (Manor, I think)
|
|
|
Post by sophie on Jun 30, 2017 6:20:08 GMT 2
I was talking about this thread to a friend who makes a lot of her own energy snacks for her long distance bike rides (she recently completed a 35 day ride from Vancouver to the Mexican border).. She usually used dates as the binder, but that is sweet. We have 'crackers' available here which are technically raw (but dehydrated). The ingredients listed are: carrots, ground flax seeds, sprouted buckwheat, zucchini, sprouted lentils, hemp hearts, chia seeds, sea salt, cumin, cayenne, onion powder, oregano, garlic powder. Maybe that will give you more ideas!
|
|